Tuesday, December 20, 2011

Second Time around

For the second time this year I will prepare a meal like this.
Typically I only do it once a year and only about 3 people eat it.
This year though about 10 people will be eating it!
My Christmas spirit runith over! I have longed for a family gathering where I prepared the meal!
I cannot wait for them all to arrive with smiling faces and hearts of joy.
My husband will smoke a turkey with his crafty smoking skills
and I will get carried away with the cheese in the macaroni and celery in the southern cornbread dressing!
If I don’t get too caught up in the hype I will try to remember to snap photos of each dish.
They are all so delicious.
Our table will be covered with:
Smoked Turkey
Baked Ham
Cabbage (or Turnip Greens)
Southern cornbread dressing
Macaroni and Cheese
Chicken and Dumplins
Pasta Salad
Candied Yams
Giblet Gravy
Rolls, pies, cakes and much much more!
I hope this holiday season you get to spend every second with every one you love!
Happy Holidays!
christmas tree

Monday, December 12, 2011

Grilled Balsamic-Garlic Pork Tenderloin

pork tenderloin
I knew I would love this recipe from the moment I read Balsamic and Garlic together in the same title.
If you happen to have a pork tenderloin taking up space in your freezer then I have the perfect recipe for you!
If you don’t have one, go. get. one. ~ now! I can wait!
This pork was so juicy and flavorful but most of all tender.
It was easy to prepare and easier to cook.
{Printable Link}
You will need:
  • 4-5 garlic cloves, finely minced or crushed
  • 2 tablespoons balsamic vinegar
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 2 pork tenderloins (about 1¼ pounds each)
  • 2 tablespoons canola oil (if preparing in oven)
  1. Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
  2. Rub the paste all over pork. If you like or have the time, marinate overnight. (I marinated it for about 4 hours and it did the trick!)
  3. Grill preparation: Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.
  4. Let it rest at least 10 minutes before slicing.
  1. Oven preparation:
  2. Preheat oven to 400 degrees.
  3. Heat canola oil in a large, heavy saute pan over medium-high heat. 
  4. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
  5. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
  6. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
I served mine with my yummy cabbage but any ole side would be a great addition for this meal!
Recipe originally found here.
Enjoy your Monday Night =)

Wednesday, December 7, 2011

Mexican Spud

Since I’m cooking a lot of repeat recipes the next few weeks,
I thought I would share one of my recent favorites that I have neglected haven't had a chance to share with you.
This recipe was inspired by none other than Jason’s Deli.
I love that place.
The soup is amazing.
The potatoes even better!
Even though my favorite Spud is off the menu =( this one quickly took it’s place.
{Printable Link}
You will need:
  • 2 Large baking potatoes
  • 1 Boneless, skinless chicken breast
  • 1/4 cup Pico de Gallo (from Skinny Taste)
  • Cumin (to taste)
  • Oregano (to taste)
  • Salt and pepper (to taste)
  • 2 tsp butter
  • Shredded cheddar cheese
  • Fat Free Sour Cream
  1. Season your chicken with cumin, oregano, salt and pepper and cook in a skillet until it is all the way done or it is no longer pink on the inside.
  2. While your chicken is cooking, prepare to bake your potato in the microwave (easiest way) by first cleaning the potato and patting it dry or you could just buy the pre-wrapped potatoes made directly for the microwave.
  3. Once your potato is dry wrap it in cling wrap and prick it with a fork.
  4. Cook on high for 8 minutes or until potato is done all the way through. Let it cool to touch when finished.
  5. Once your chicken is done, cut it up into cubes once it has cooled a bit.
  6. Open your potato right down the middle and mash up the insides a bit and create a small indention in the middle. Add butter and mix in well.
  7. Fill the middle with chicken, Pico de Gallo and top with cheese and sour cream!
Enjoy dinner! (or lunch)

Monday, December 5, 2011

Menu Monday for the rest of the year…. almost

December 31st is coming fast! Two months ago, I wanted it to be here.
Now I wish it would slow down a bit and take its time.
December 31st means two things:
  1. The year is over
  2. Election day is 30 days away!
I have family coming to Florida for Christmas for the first time YAY!
I am so excited to have them coming here for a change.
It is bittersweet though because I will miss seeing everyone else not coming =(
So to make my life easier, I made a meal plan for the rest of the year, minus the days family will be here!
I love meal planning! It keeps me on my always shrinking budget and has helped me successfully maintain my weight loss!
It was the secret to my personal success! So if you wanna know what my secret was….. well now you know =)
Hopefully some of these meals will make your nights less stressful.
Week 1
Sunday – Grilled Marinated chicken legs, skinless, scalloped potatoes
Monday – BBQ sandwiches (reduced fat bread), baked potato chips
Tuesday – Beef Tacos
Wednesday – Chicken Gyros with Tzatziki Sauce
Thursday – Sweet & spicy Tilapia with Roasted asparagus and potatoes
Friday – Grilled marinated pork tenderloin and cabbage
Saturday – Leftover pork loin and cabbage
Week 2
Sunday – Grilled chicken breasts, roasted veggies
Monday – Leftover grilled chicken and veggies
Tuesday – Beef enchiladas, ff refried beans, Santa Fe rice
Wednesday – Leftover enchiladas
Thursday – Buffalo chicken wraps and onion roasted potatoes
Friday – Cajun style chicken legs, roasted broccoli
Saturday – Homemade pizza (with RF cressent rolls, low fat mozzerella and choice of topping)
Week 3
Sunday – Chili
Monday – Leftover Chili
Tuesday – Taco casserole
Wednesday – Leftover casserole
Thursday- Saturday – Family here  and honestly I have no idea what we will be eating!
Week 4
Sunday – Merry Christmas! – Christmas dinner (prepared with love)
Monday & Tuesday – Family still here and again no idea what we are eating!
Wednesday – back to work =( so Cheesy enchilada casserole (new recipe from Pinterest so it might change)
Thursday – leftover casserole
Friday – Pizza night!
Saturday – New Years Eve! – Finger foods for the count down!
Not too many difficult recipes but some good nutritious ones too! Find one you enjoy and feed your family!
Happy Monday night!